|1 4⁄5 fl oz||Black Tears cacao & coffee spiced rum|
|2⁄5 fl oz||Vermouth di Torino|
|1⁄3 fl oz||Dark crème de cacao liqueur|
|5 drop||Citric acid solution (1tsp citric acid dissolved in 90ml water)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Chocolate and coffee flavours from the spiced rum are central to this spirit-forward aperitivo/digestivo.
Adapted from a recipe created in 2019 by Jorge A. Conde at Smoke & Mirrors, Singapore.